Country pâté with onion chutney
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45 rates
Preparation : 20 min
Cooking : 2 h 
Total time : 2 h 20 Rest : 0 min
4 people
2 tbsp of french brandy, Cognac
150 g veal escalope
1 leaf bay leaf
4 sprigs thyme
1 pinch salt
1 pinch pepper
1 egg
200 g pork caul fat
500 g pork shoulder
250 g chicken livers
5 leaves sage leaves
Associated products
Tips
If you cannot find pork caul fat, replace it with thin slices of bacon.
RECIPE STEPS
1
Heat the oven to 180°C.
2
Soften the pork caul fat in a bowl of warm water; squeeze to remove the excess moisture.
- 200 g pork caul fat
3
Fit the food processing bowl with the metal blade. Cut the pork loin into pieces. If necessary, remove a little fat. Place the pork pieces into the bowl with the chicken livers, salt and pepper. Run the program for 30 seconds.
- 1 pinch salt
- 1 pinch pepper
- 500 g pork shoulder
- 250 g chicken livers
Robot
4
Add the egg and Cognac and rerun the program for 15 seconds.
- 2 tbsp of french brandy, Cognac
- 1 egg
Robot
5
Line a terrine with the pork caul fat, let the excess hang over the sides. Place half the pâté mixture in the terrine.
- 200 g pork caul fat
6
If necessary, thinly slice the veal escalope.
Place on the pâté mixture in the terrine. Cover with the remaining mixture and put the sage, bay and thyme leaves on top.
- 150 g veal escalope
- 4 sprigs thyme
- 5 leaves sage leaves
- 1 leaf bay leaf
7
Fold the excess caul fat over the pâté to close. Put the terrine into a bain-marie and cook in the preheated oven for 2 hours.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
